Today is the last official day for making soup with Sunday Slow Soupers. I've joined this great group of cooks on their tenth week of making soup, and I have enjoyed it immensely. I've learned a lot, and increased my...
This week's soup was chosen by Annie of Churches in Venice. I absolutely loved this soup,and was amazed at how easy it is. I was thinking that making an ethnic soup that I always enjoyed at Chinese restaurants,would be...
This week's soup selection was by Marta of Postcards from the Trail.She chose an awesome Asian soup from NY Times recipes. Here is what Marta says about her soup: My selection is from a recent NY Times recipe. It...
This weeks soup was provided by Debrah of Slow Travel. It is indeed a very interesting soup. It uses very little ingredients: onions, garlic, carrots,ginger root,soup stock and orange juice. I have never combined ingredients like this before, specifically...
This week's soup recipe was provided by Jan. It is called one of each, and it uses one of each ingredient mixing some fruits with vegetables and curry powder. I was anxious to try this recipe, and a bit...
This week, we had a little misunderstanding as to who provides the soup recipe, so rather than skipping a week, Shannon found this winter Minestrone recipe in the Jan issue of Gourmet. I was very excited to make this...
This week's soup recipe comes from Kim Here is what Kim writes: Lentil Soup Recipe By :My Mom 1 Cup Lentils 4 1/2 Cups Chicken broth/stock (I use the fat free stuff) 2 1/2 sprigs parsley -- snipped 1...
This week's soup recipe was provided by Sharon of Slow Travel. A very gourmet french onion soup. We enjoyed this one immensely. It is perfect for dinners and lunches, and very yummy. Here what Sharon writes: French Onion Soup...
This week's soup was provided by Anne( Anneo123). It is not your traditional baked potato soup, but a healthy just as good recipe. Below is the recipe and my notes on it....
The recipe for this week's soup was provided be Sheena. Sheena writes: This recipe serves 12, and leftovers do not freeze well. Unless you are feeding a crowd either cut the recipe in half, or divide and freeze a...
This is my very first(of many I hope) participation in this wonderful tradition. I know I am a week off the schedule(sorry), but we love gumbo,and I've never made it, so I wanted to take the opportunity of having...
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